"Part of the process of developing a new restaurant concept is being exposed to what others are doing. I have a clear vision for Galaxy Taco—what I want the menu, decor, music, style of service and bar program to be—but it always helps to see what people you respect in the industry are doing."

"With Galaxy Taco, my goal is to translate my appreciation of Mexican food through a San Diego lens...What I’m striving to create is a fun place, one that both visitors and locals alike will enjoy for its embodiment of our unique lifestyle and great food and drink."

New York City chef and restaurant owner Amanda Cohen observes a sense of mistrust that seems to have invaded America's restaurant industry, particularly in the age of social media. Take a look at what she had to say and share your thoughts on the subject.

If you're like us, you love a good engagement story. Recently, we were lucky enough to help a young man named Chris Love plan his proposal to his now wife, Melissa, on our Ocean Terrace. Take a look at this couple's story and have your tissues ready!

Chef Trey Foshee and his team recently traveled to Costa Mesa, California to take part in Indie Chefs Week, a three-day chefs festival aimed at celebrating and encouraging culinary collaboration. Check out some pictures and a video of the exclusive event.

We like to take our staff on field trips from time to time, to get up close and personal with our local purveyors. Given the significance of Chino Farms to our operation, we paid them a visit recently. Here, California Modern general manager Fernando Fry reflects on our visit with photos of our amazing day with the Chino's.